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Andrea's White Chocolate Oat Cookies

My all time favourite white chocolate oat cookie recipe. Moreish, sweet and perfect with a cuppa!

white chocolate oat cookies

I love the methodical, meditative, nature of baking. Slowing down at the end of a busy day, mindfully completing a task with concentration and presence. The familiar texture of the dough as I mould it, the heady scent of vanilla and the rush of memories triggered by the smells of baked goods. 

Following a familiar recipe is like a guided meditation with the sweetest rewards. As you stoop to pull the cookies from the oven, a cloud of heat surrounds you, smelling of brown butter and caramelized sugar, seducing you to burn your finger tips, and pop a small piece into your mouth. 

Like all my favorite recipes this one has a story and special memory. I started baking these cookies as tea time treats years ago for clients while private cheffing, using a recipe from All Recipes. Over the years, I tweaked the recipe, adding mix-ins and substituting flours to make them gluten-free. 

This year I took a trip to Europe. Feeling a bit threadbare, like I was hurtling through life without being present, I badly needed a change of scenery. I needed a break from crime stats and bad news, and space to stretch my creativity in new locations. Places where every dish you encounter makes you want to rush into the kitchen to recreate it! 

While on a boat off Sicily I met Andrea and his friends. Andrea was so in love with these cookies that I decided to write out the recipe and name them after him. Now every time I cook them they elicit memories of volcanic islands rising out of impossibly clear, aquamarine water, afternoon swims and dipping still warm from the oven cookies into my home made iced chai. 

The recipe can be adapted to be plant based. I tested the recipe with Orgran Egg Replacer, but free to try any egg replacer of your choice (results may vary). 

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I make this nut free?

We have not tested this without the almond flour. If you happen to give this a try we would love to hear your results! 

 

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white chocolate oat cookies

Andrea’s White Chocolate Oat Cookies


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  • Author: Jess Bunn
  • Total Time: 1 hour 20 minutes
  • Yield: 20 Cookies
  • Diet: Vegetarian

Description

My all time favourite white chocolate oat cookie recipe. Moreish, sweet and perfect with a cuppa!


Ingredients

Units
  • 1 cup soft butter (or vegan alternative)
  • 2 cup coconut sugar (or 2 cups brown sugar)
  • 1 teaspoon bicarbonate soda
  • 2 tsp Orgran Egg replacer, mixed with 4 Tbsp water (or 2 eggs)
  • 1 teaspoon vanilla extract
  • 120g almond flour
  • 120 gluten-free flour
  • 1 teaspoon salt, plus extra sea salt to sprinkle on top
  • 300g quick cooking gluten free oats
  • 80g white chocolate (or vegan chocolate of choice)

Instructions

  1. In a large bowl, beat together butter and sugar until creamy and light in colour, about 3 minutes. Beat in eggs one at a time, then stir in vanilla. If using an egg replacer, just add the mixture to the butter slowly while whisking.
  2. Combine almond and gluten-free flour, bicarb soda, and salt. Stir the dry ingredients into the creamed mixture. Finally, mix in oats and white chocolate. Form the dough into a sausage shape, wrap it in baking paper and chill the dough for at least one hour in the fridge, or overnight.
  3. Preheat the oven to 190 C. Line a baking tray with baking paper. Remove the cookie log from the fridge and cut off 1cm thick slices. Place the cookies onto the baking tray at 5cm intervals.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If you try to remove them too early they will crumble.
  5. While hot and fresh from the oven, you can sprinkle a pinch of high-quality sea salt over each cookie. Use a good brand like Maldon, to stop the cookies from becoming too salty.

Happy Baking!

  • Prep Time: 10 minutes
  • Rest Time: 1 hour
  • Cook Time: 10 minutes
  • Category: Cakes and Cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 292.7kcal
  • Sugar: 22.02g
  • Sodium: 128.55mg
  • Fat: 14.65g
  • Saturated Fat: 6.9g
  • Unsaturated Fat: 6.87%
  • Trans Fat: 0g
  • Carbohydrates: 37.91g
  • Fiber: 2.28g
  • Protein: 4.59g
  • Cholesterol: 40.71mg
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